Vegetable Carpaccio
Vegetable Carpaccio - Delicate spring vegetables with aromatic citrus olive oil dressing
Healthy, because
Even smarter
Nutritional values
The crisp, light starter or side salad does an execelent job of protecting the cells. Two of the most important cell-protecting vitamins, vitamins A and C, are found in the vegetable salad, which is rich in fibre.
If you like, sprinkle a few chopped walnut kernels over the carpaccio and to add in more heart-healthy, omega-3 fatty acids.
(Percentage of daily recommendation)
| Calorie | 98 cal. | (5 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 27.6 μg | (46 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 691 mg | (17 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 18 g |
Kitchen utensils
Preparation steps
Bring a large pot of salted water to a boil. Meanwhile, trim and peel carrot.
Trim and peel kohlrabi. Cut carrot and kohlrabi on a mandoline into very thin slices.
Rinse the peas, pat dry and remove any strings. Halve large peas if necessary.
Blanch the vegetables in the boiling water until crisp-tender. Drain, rinse under cold water and drain well.
Squeeze out the lime juice into a small bowl. Season with salt, pepper and sugar and then whisk in the oil.
Rinse the basil, shake dry, pluck leaves and cut into strips.
Serve the lukewarm vegetables on a plate drizzled with the lime vinaigrette and sprinkled with basil.
